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Topic: BBQ Style (Read 292767 times)

Quite a BBQ weekend for me. I did a 6-pound shoulder, cured 4 pounds of bacon, and cured 2 pounds of salmon. Put the salmon in the smoker this morning, with a soldering iron stuck in some Alder chips. Looking forward to trying it when I get home!

Quite a BBQ weekend for me. I did a 6-pound shoulder, cured 4 pounds of bacon, and cured 2 pounds of salmon. Put the salmon in the smoker this morning, with a soldering iron stuck in some Alder chips. Looking forward to trying it when I get home!

Will do my best. Probably have time for that Saturday. I'm cooking for 35 at a friend's bar in Paris for a going-away party for another friend, and will be using all of what I cooked last weekend. Bacon gets smoked Friday night.

I try but so far have not been successful in keeping the smoker that cool. So the bacon gets a heavy smoke until interior temp is 150 and then I quick chill in cold water.

Euge you know about the tin can cold smoker right? New (never used) soldering iron stuck in a hole in a cleaned soup can (MAPP torch the inside to remove the lining) filled with wood chips & cover it with aluminum foil, plug in the iron & put it in a closed place like a box with the food. Voila.

I try but so far have not been successful in keeping the smoker that cool. So the bacon gets a heavy smoke until interior temp is 150 and then I quick chill in cold water.

Euge you know about the tin can cold smoker right? New (never used) soldering iron stuck in a hole in a cleaned soup can (MAPP torch the inside to remove the lining) filled with wood chips & cover it with aluminum foil, plug in the iron & put it in a closed place like a box with the food. Voila.

I try but so far have not been successful in keeping the smoker that cool. So the bacon gets a heavy smoke until interior temp is 150 and then I quick chill in cold water.

Euge you know about the tin can cold smoker right? New (never used) soldering iron stuck in a hole in a cleaned soup can (MAPP torch the inside to remove the lining) filled with wood chips & cover it with aluminum foil, plug in the iron & put it in a closed place like a box with the food. Voila.

I've been planning to cold smoke for some time now, but haven't made the time to actually do it. From my research, I have found that using a cold smoke generator separated yet ducted into a dedicated cold smoke chamber is the way to go. There are many ways to set this up. There are some threads and pics over at the bbq brethren. Here's one unique method.

I will certainly try the smoke-can method. It will probably work great in the egg though I do have bigger plans for a drum with a separate smoke box for hanging sausages. Perhaps even a large cabinet as a smoke house.

The smoke generator has always intrigued me as it is an extremely viable solution. Being tied to pucks bothers me. I can make my own chips with my wood-chipper.

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The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Laws are spider-webs, which catch the little flies, but cannot hold the big ones. -Anacharsis

I'm thinking that when it hits the 30-40-50's that would be the optimum time for cured bacon. Actually smoke it and then not really worry about it getting to 150ish. And either eat it that way like slanina or crisp it up all breakfast-like.

And this stuff (many cured smoked meats) is really meant to be smoked over the course of weeks with a fire lit once daily according to the Marianski bros. That's real preservation.

Logged

The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Laws are spider-webs, which catch the little flies, but cannot hold the big ones. -Anacharsis